Chicken curry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken |
| 4 | larges | Tomatoes |
| 2 | Apples | |
| 1½ | cup | Flour |
| ½ | cup | Water |
| 3 | tablespoons | Olive oil |
| 2 | Garlic cloves | |
| 2 | tablespoons | Sugar |
| 5 | larges | Onions |
| 1½ | teaspoon | Salt, pepper |
| 2 | tablespoons | Grated coconut (optional) |
| 1 | cup | Chopped parsley |
| 1 | teaspoon | Ginger, ground |
| 1 | (or more) tbs. curry powder | |
| 3 | cups | Clear broth or coconut milk |
Directions
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CHICKEN CURRY
After its independence, Israel discovered a new Jewish community--the Cochin
Jews of India. Tradition has it that these Jews were exiled to India after the destruction of the Second Temple. Though outwardly resembling Indians, the Cochin Jews maintain their distinctive tradition. One of their principal dishes is chicken curry which has now been incorporated into Israeli cuisine.
Cut chicken into serving pieces and fry in 1 tbs. oil until lightly browned.
Add water and simmer for 20 minutes until chicken pieces are tender.
Drain and put aside. Add onions, garlic, tomatoes, parsley and apples (all diced)
to the frying pan and saut over medium heat. Add sugar, ginger and curry powder. Sprinkle with flour and pour in clear broth or coconut milk. Add coconut and chicken and saute for an additional 10 minutes over medium heat.
Serve hot with rice.
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